This Sun-Dried Tomato Meatloaf gives a classic comfort food a serious flavor upgrade. It’s moist, tender, and packed with rich, tangy flavor from sun-dried tomatoes. Perfect for a cozy family dinner or a special weekend meal.
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Why You’ll Love This Sun-Dried Tomato Meatloaf
- Bold flavor: Sun-dried tomatoes provide a tangy, savory punch.
- Moist texture: Milk-soaked breadcrumbs keep it juicy and tender.
- Crowd-pleaser: Impressive taste with straightforward preparation.
- Great leftovers: Perfect for next-day sandwiches.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 3/4 cup sun-dried tomatoes in oil, finely chopped
- 1 large yellow onion, half grated, half finely diced
- 2 large cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- To taste kosher salt and freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, a skillet, and a sharp knife.
Notes: The combination of beef and pork is key for flavor and moisture. Using oil from the sun-dried tomatoes to sauté aromatics adds extra depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 22 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the milk-soaked breadcrumbs. This is the secret to a tender, non-rubbery texture. The panko absorbs the milk and keeps everything incredibly moist during the long cooking time.
- Use a mix of meats for the best result. Using all beef can sometimes lead to a denser, drier loaf. The ground pork adds a lovely fat content and a subtle sweetness that complements the sun-dried tomatoes beautifully.
- Grate half the onion—trust me. Grating half the onion creates a flavorful pulp and juice that gets distributed throughout the meat mixture, adding moisture and a subtle, sweet onion flavor without any crunchy bits.
- Don’t overmix the meatloaf. Once you add the meat to the other ingredients, use your hands and mix just until everything is combined. Overworking the meat will make the final loaf tough.
How to Make Sun-Dried Tomato Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). Then, in your large mixing bowl, combine the panko breadcrumbs and the milk. Give it a quick stir and let it sit for about 5-10 minutes. You’ll notice the panko will soften and absorb all the liquid—this is exactly what you want. This panade (that’s the fancy term for it) is your moisture insurance policy.
Step 2: While the breadcrumbs are soaking, prep your vegetables. Finely chop your sun-dried tomatoes, making sure to reserve about a tablespoon of the oil from the jar. Grate half of your onion into a small bowl—you should get a pulpy, juicy mess, which is perfect. Finely dice the other half of the onion. Mince your garlic cloves.
Step 3: Heat the reserved sun-dried tomato oil in a skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it’s softened and translucent. Then, add the minced garlic and cook for another minute until it’s wonderfully fragrant. Stir in the tomato paste and cook for one more minute to deepen its flavor. Remove the skillet from the heat and let this mixture cool slightly.
Step 4: Now, it’s assembly time! To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, the cooked onion and garlic mixture, the grated onion (with all its juices), the chopped sun-dried tomatoes, Parmesan cheese, beaten eggs, Worcestershire sauce, and dried oregano. Season generously with about 1 1/4 teaspoons of salt and 3/4 teaspoon of black pepper.
Step 5: Here’s the crucial part: mix with your hands. Yes, it’s a little messy, but it’s the best way to ensure everything is evenly distributed without overmixing. Just gently fold and combine everything until you no longer see streaks of individual ingredients. The mixture will be quite soft and moist—that’s a good sign!
Step 6: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it in evenly, but don’t pack it down too firmly. You want it to be just snug in the pan. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.
Step 7: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make your glaze. The little bit of vinegar adds a nice tang that balances the sweetness. Spoon about two-thirds of this glaze over the top of the unbaked meatloaf, spreading it into an even layer.
Step 8: Bake the meatloaf in the preheated oven for 30 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-step glazing gives you a beautiful, caramelized, and flavorful crust. Return it to the oven and bake for another 30-35 minutes.
Step 9: The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be glossy and a deep, appetizing reddish-brown. Once out of the oven, let it rest in the pan on a wire rack for at least 15 minutes. This rest is non-negotiable—it allows the juices to redistribute, so it doesn’t fall apart when you slice it.
Step 10: After resting, carefully run a knife around the edges of the pan. You can either slice it directly in the pan or, for cleaner slices, use two spatulas to gently lift the entire loaf out onto a cutting board. Garnish with the fresh chopped parsley, slice, and serve warm.
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat in a 325°F oven until warmed through for best texture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect canvas for the rich, savory flavors of the meatloaf.
- Simple Sautéed Green Beans with Almonds — A little crisp-tender texture and a nutty flavor provide a fresh, bright contrast to the hearty main dish.
- Buttered Egg Noodles with Parsley — A classic, no-fuss side that soaks up any extra glaze and juices beautifully.
Drinks
- A Medium-Bodied Red Wine — A Chianti or a Sangiovese has enough acidity to cut through the richness and echoes the Italian flavors from the sun-dried tomatoes.
- A Crisp Lager — The clean, refreshing bubbles are fantastic for washing down each savory bite and cleansing the palate.
- Sparkling Water with Lemon — A non-alcoholic option that provides a zesty, effervescent lift between bites.
Something Sweet
- Classic Tiramisu — The coffee and mascarpone flavors are a sophisticated and delightful way to end a meal that has Italian-inspired notes.
- Warm Apple Crumble with Vanilla Ice Cream — The warm, spiced fruit and cold ice cream are a timeless, comforting finale.
- Dark Chocolate Panna Cotta — It’s rich, silky, and not too heavy, offering a smooth and elegant finish.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. If you use a very lean grind like 90/10 or 93/7, your meatloaf is much more likely to turn out dry and crumbly. You need that bit of fat for flavor and moisture.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven will cause it to fall apart. The 15-minute rest allows the proteins to relax and reabsorb the juices.
- Mistake: Packing the meat too tightly. When you press the mixture into the loaf pan, be gentle. Packing it down like you’re building a brick wall will result in a dense, heavy texture.
- Mistake: Not checking the internal temperature. Guessing doneness by color or time alone is risky. An instant-read thermometer is the only way to guarantee it’s cooked through perfectly without being overdone.
Expert Tips
- Tip: Make a free-form loaf. For more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. It bakes a little faster, so check the temperature a few minutes early.
- Tip: Add a hidden cheese center. For a fun surprise, press a line of shredded mozzarella or provolone into the center of the meatloaf before baking. When you slice it, you’ll get a gorgeous cheesy pull.
- Tip: Double the glaze. If you’re a glaze fanatic, simply double the ketchup, brown sugar, and vinegar mixture. You can brush on extra layers during the last 15 minutes of baking for an even more caramelized, sticky-sweet top.
- Tip: Prep it ahead. You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 30 minutes before it goes in the oven.
FAQs
Can I use all beef instead of a beef/pork mix?
You absolutely can, but I’d recommend using an 80/20 blend for the best results. The pork adds a specific fat content and flavor that keeps things extra moist and tasty, so if you use all beef, just be aware it might be a tad denser. You could also substitute the pork with ground veal or even dark turkey meat for a different twist.
My sun-dried tomatoes are dry, not in oil. Can I still use them?
Yes! Just give them a quick soak in hot water for about 10-15 minutes until they’re softened and pliable. Drain them well and pat them dry before chopping. Since you won’t have the flavorful oil, you’ll need to sauté your onions and garlic in a tablespoon of olive oil instead.
Can I make this meatloaf gluten-free?
Easily! Just swap the panko breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats (old-fashioned, not instant). The process and measurements remain exactly the same, and you’ll still get a wonderfully tender result.
How do I store and reheat leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. To reheat, I find the best method is a 325°F (165°C) oven for about 10-15 minutes, or until warmed through. You can microwave it, but the texture is much better from the oven.
Can I freeze the cooked meatloaf?
Definitely. Wrap the cooled, whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before reheating gently in the oven.
Sun Dried Tomato Meatloaf
Make the best Sun-Dried Tomato Meatloaf! This easy recipe is packed with flavor and stays incredibly moist. Get the step-by-step guide and cook it tonight!
Ingredients
For the Meatloaf:
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1/2 lb ground pork
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
3/4 cup sun-dried tomatoes in oil (finely chopped)
-
1 large yellow onion (half grated, half finely diced)
-
2 large cloves garlic (minced)
-
1/2 cup freshly grated Parmesan cheese
-
2 large eggs (lightly beaten)
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
1 tsp dried oregano
-
kosher salt and freshly ground black pepper (to taste)
For the Glaze:
-
1/2 cup ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
For Garnish:
-
2 tbsp fresh parsley (chopped)
Instructions
-
First, preheat your oven to 375°F (190°C). Then, in your large mixing bowl, combine the panko breadcrumbs and the milk. Give it a quick stir and let it sit for about 5-10 minutes. You’ll notice the panko will soften and absorb all the liquid—this is exactly what you want. This panade (that’s the fancy term for it) is your moisture insurance policy.01
-
While the breadcrumbs are soaking, prep your vegetables. Finely chop your sun-dried tomatoes, making sure to reserve about a tablespoon of the oil from the jar. Grate half of your onion into a small bowl—you should get a pulpy, juicy mess, which is perfect. Finely dice the other half of the onion. Mince your garlic cloves.02
-
Heat the reserved sun-dried tomato oil in a skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it’s softened and translucent. Then, add the minced garlic and cook for another minute until it’s wonderfully fragrant. Stir in the tomato paste and cook for one more minute to deepen its flavor. Remove the skillet from the heat and let this mixture cool slightly.03
-
Now, it’s assembly time! To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, the cooked onion and garlic mixture, the grated onion (with all its juices), the chopped sun-dried tomatoes, Parmesan cheese, beaten eggs, Worcestershire sauce, and dried oregano. Season generously with about 1 1/4 teaspoons of salt and 3/4 teaspoon of black pepper.04
-
Here’s the crucial part: mix with your hands. Yes, it’s a little messy, but it’s the best way to ensure everything is evenly distributed without overmixing. Just gently fold and combine everything until you no longer see streaks of individual ingredients. The mixture will be quite soft and moist—that’s a good sign!05
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Use your hands to press it in evenly, but don’t pack it down too firmly. You want it to be just snug in the pan. Place the pan on a baking sheet—this catches any potential drips and makes it easier to handle.06
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make your glaze. The little bit of vinegar adds a nice tang that balances the sweetness. Spoon about two-thirds of this glaze over the top of the unbaked meatloaf, spreading it into an even layer.07
-
Bake the meatloaf in the preheated oven for 30 minutes. Then, carefully remove it and spread the remaining glaze over the top. This two-step glazing gives you a beautiful, caramelized, and flavorful crust. Return it to the oven and bake for another 30-35 minutes.08
-
The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be glossy and a deep, appetizing reddish-brown. Once out of the oven, let it rest in the pan on a wire rack for at least 15 minutes. This rest is non-negotiable—it allows the juices to redistribute, so it doesn’t fall apart when you slice it.09
-
After resting, carefully run a knife around the edges of the pan. You can either slice it directly in the pan or, for cleaner slices, use two spatulas to gently lift the entire loaf out onto a cutting board. Garnish with the fresh chopped parsley, slice, and serve warm.10
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